Cheesecake Brownies : บราวนี่ชีสเค้ก

Normally I don't really like chocolate, but brownies. Besides, cheesecake is kind of cake which I like to eat most. And that's the reason why I love Cheesecake Brownies. 

Ingredients : For 21x28 cm baking tray or 20 cm springform

For Cheesecake

• 300g cream cheese
• 60g sugar
• 1 egg
• 1/2 tsp. vanilla extract
• 1 1/2 tbsp. all-purpose flour
• 50ml heavy cream

For Brownies

• 200g semi-sweet chocolate
• 80g butter
• 2 eggs, large
• 75g sugar
• 1 tsp. vanilla extract
• 2 drops almond extract
• pinch of salt 
• 120g all-purpose flour  

Instructions  Preheat the oven to 350F/180C. Slightly brush the baking tray with butter and lay the bottom with parchment paper.

 

In a mixing bowl beat cream cheese and sugar together until smooth. Add egg, beating well. Then add all the rest ingredients and beat just until combined, set aside.

Melt the butter and the chocolate together in a saucepan over low heat. Let cool for a few minutes. In a mixing bowl, mix together the eggs, sugar, salt, vanilla extract and almond extract until pale. Add the melted chocolate mixing and mix until combined. Add flour, stir until well combined.

 

Take about 2 tbs. of brownie and 1 tbs. of cream cheese batter off and mix together for the marble. Then spread the rest of brownie batter in baking tray. Pour the rest of cream cheese mixture over it. After that, drop the brownie cream cheese mixture over the cream cheese batter, carefully swirl by using tip of a knife to marble. Bake for 30 minutes or until a wooden pick inserted in center comes out almost clean. Let it cool in the baking tray for 1 hour before cut.

Nectarine Cupcake : คัพเค้กเนคทารีน

Today, my parents in law invited me for lunch. So I baked this dilicious moist cupcake for coffee after a meal. The parents loves these cupcakes because they were fresh, not too sweet, moist and tender. I'm really delighted with the result :-)

Ingredients

• 180g fresh nectarines (peeled, cored and coarsely chopped)
• 170g cake flour
• 1 1/4 tsp. baking powder
• 1/4 tsp. salt
• 110g butter
• 115g granulated sugar
• 2 eggs
• 1/2 tsp. vanilla extract
• zest of one lemon
  
• 60g yogurt

Methods

• Mix together cake flour and baking powder, 2 times sifting and set aside. Preheat the oven to 190°C.
• Mix sugar and salt together. Then whisk the butter by using an electic hand whisk untill smooth. Gradually add in sugar mixing and further whisk until the butter is creamy and fluffy. Add egg one at a time and beating just until blended after each addition. Then whisk in vanilla and lemon zest.
  
• Stir in the flour mixture in 3 stages, alternating with yogurt. Mix them just until incorporated, do not overmix. Stir in 2/3 of nectarine.
• Spoon the batter into the prepared muffin pan for about 3/4 full and stew with the rest of nectarine. Place the muffin pan in the middle of an oven and bake for about 20-22 minutes or until an inserted wooden pick comes out clean.

Remove the muffin pan from the oven and place on a wire rack to cool. Then decorate with white & dark chocolate if desire.